******************************************************************************Mysore RasamI am home alone a lot these days and rarely feel like making something nice just for myself unless it’s blog-worthy. I usually make do with leftovers or store-bought frozen meals or even cereal (yes, sometimes I like to have it not just for breakfast, but for lunch and dinner too!). Today I felt like making something special for myself. I was going through my blog list of old favorites and came across Mika’s blog. I went through her archives and saw this recipe for Mysore rasam and decided that it just had to be tried out immediately. I make rasam frequently, but this was something I had only eaten at the typical South Indian hotels back home, and had never prepared before. So I got to work in my kitchen.Ingredients:3-4 Tbsp cooked toor dal (yellow pigeon peas)1 ball of tamarind (lemon-sized), soaked in hot water and juice extracted1 tomato, chopped¼ tsp turmeric powderSalt to tasteFor roasting and grinding to a paste:1 Tbsp ghee (using oil just will not give you the same taste!)2 tsp chana dal (split chickpeas)1 tsp toor dal (yellow pigeon peas)1 tsp cumin2 tsp coriander seeds6-7 black peppercorns3-4 red chillies3 Tbsp grated coconutA big pinch of asafoetidaFor seasoning:1 Tbsp gheeCumin seedsMustard seeds

For garnshing:Coriander leaves.

Method:Cook the chopped tomato cubes in tamarind water to which turmeric powder and salt have been added.

In a small pan, roast the above mentioned ingredients in a bit of ghee. Cool and grind to a paste.

Add the ground paste and the cooked toor dal to the tomato-tamarind mixture. Adjust to the consistency you reqire by adding desired amounts of water.

Bring to a boil. Season with cumin and mustard seeds. Garnish with coriander leaves. Serve hot.

This is my favorite rasam. My mom would make this on Saturdays for lunch after school. This and a curry like yours would be wiped off clean and she could peacefully make a tiffin for dinner without worrying about left overs :)

wow! TBC the rasam looks great:) I've been looking for a rasam recipe and now I'm glad I have yours.About living on cereal....I do that a LOT too, esp when I don't want to cook due to the amount of pots and pans that will need to be cleaned!

Thank you for dropping by just wanted to pass on a tip that Alka from www.sindhirasoi.com passed on how to cook fresh Bhees. She tells "It is neccessary to boil the bhee in salted water with a little piece of sinshi papad, if you do not have sindhi Papad a few drops of oil will also do." - Then cook the curry as normal.

TBC, thank you so much for your loving support. Your click! entry is great fun. I wondered if it was dried beans or nuts, and now I know :) It's so sweet of you to make a second post too, to keep the fundraiser present. We've had such an overwhelming response, but I figure it will slow down once bloggers get back to normal blogs. Thanks again for your sweet kindness.

Ranjani- thank you.:DI do the very same thing! With cereal, just a bowl and a spoon needs to be cleaned.:)

Rajitha- waiting for feedback then, and be nice now, alright. ;-)

Cris- thank you.:)

Medhaa- thank you! And thanks again for the tip...will try cooking in salted water.:D

Kalai- I hope you like it as much as we did.:)

Bri- I am very happy to be a part of this fundraiser and am only glad that I could be of some help. You are a very strong and courageous young woman who deserves a second chance. You are a fighter and we're all here for you. I sincerely hope that the momentum for the fundraiser will pick up once again in the days to come...You are in my thoughts and prayers, dear Bri.

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The recipes you see here are ones that have worked for me in my kitchen and have been tailored to suit my palate. There is no guarantee that it would do the same for you. Please use my recipes merely as guidelines and feel free to adapt it to cater to your needs.